Looking for a healthy snack or packed lunch that’s quick and easy to make? This light and creamy version of Homemade Hummus ticks all the boxes and tastes better than store-bought.
Years ago, I made hummus every few weeks for a healthy packed lunch, eaten with crudites. Then I started buying it and, eventually, the thought of making hummus from scratch became far too difficult in my mind – until one of my girls started making it.
I dug out an old cookbook to take a look and realised that the recipe I used to use involved dried chickpeas. So I pinched the girl’s recipe and modified it a bit to make what I think is the best homemade hummus recipe. What took hours 20 years ago now takes 5 minutes. (Thanks, hon!)
What’s in Homemade Hummus?
Chickpeas or garbanzo beans are the main ingredient and used to be the main time suck. If you prefer, you could use dried chickpeas, soak them overnight and cook for 40 minutes – and that is a cheaper, greener option.
But if the difference between buying hummus and making it is buying canned beans, why wouldn’t you buy the tins?
You can buy canned chickpeas/garbanzo beans from Amazon in trays of 12. If you like hummus you will easily use them in a few months.
The second important ingredient in hummus is tahini. Good tahini is simply blended sesame seeds. Some brands have sesame oil added. Check the label for other ingredients, which really aren’t necessary.
You can buy light or dark tahini. The difference is whether the seeds are hulled or left whole before grinding. Either type is suitable when you’re making hummus.
You do really need olive oil for hummus – it adds to the flavour and, of course, it does you good!
Use 1-3 cloves of garlic according to taste. You can always start with one and add more at the end if you want extra zing.
Don’t use enough garlic to buy it? Buy a tube of good garlic puree. (Good equals at least 50% garlic, with oil, salt, and a preservative.) I keep a tube in the fridge for those times when the garlic has sprouted or I don’t have any.
Ring the changes
Make it spicy – If you like spicy hummus, add more cumin and some coriander. Or any spices that you like! Or leave it out if you want.
Lemon or lime juice – Freshly squeezed is best, but if it’s out of a bottle it isn’t the end of the world. I always keep a squeezy bottle of lime juice in the fridge to use if no lemons or only a dash is needed.
Secrets of success
The recipe is so easy, it can hardly go wrong, but the secret for making brilliant hummus is to taste it when it’s done and adjust the seasoning and spice to suit your taste.
Is hummus gluten-free?
The only ingredient you need to check is the tahini. Most varieties contain only sesame seeds and maybe sesame oil and that’s what I recommend.
Occasionally something with gluten will be used as a thickener, so do check the label.
Can you freeze homemade hummus?
Hummus freezes well and although it only takes 5 minutes to make, you could easily make double quantities and freeze in portions. Take it out of the freezer in the morning for lunch at midday.
Freeze for up to 3 months with no problem. Otherwise, keep in the fridge for a week.
What else do you need to make hummus?
- Helix Citrus Press – I’ve had a number of juicers over the years and this one’s quite different. I wasn’t sure that it would get all the juice out but it seems to and doesn’t require much effort. If your grip isn’t good, this really helps.
- Stick Blender – A whizzer like this is an essential piece of kitchen equipment, particularly if you don’t have a food processor. You can also make Foolproof Cheese Sauce with it
- Magimix Food Processor – Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong.
If you like this…
…Why don’t you try:
- Smoked Mackerel Pate – another quick and easy dip
- Cracked Wheat Salad – Bulghur wheat with lots of crunchy salad veg
- Sweetcorn Fritters – vegetarian fritters for a mail or as a side dish
Pin 5-minute Homemade Hummus for later
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5-minute Homemade Hummus
- 400 g can cooked chickpeas, drained and rinsed
- 3 tablespoons tahini (45ml )
- 1-3 cloves garlic
- 1 teaspoon ground cumin (5ml)
- ½ teaspoon salt (2.5ml)
- 1 lemon, juiced (30ml)
- 50 ml olive oil
- 50 ml water
- Drain and rinse the chickpeas
- Juice the lemon
- Crush the garlic clove(s) – optional. Your processor or stick blender should do the job
For the Hummus:
- Put the chickpeas, tahini, garlic, lemon juice, cumin, and salt in a food processor or large bowl and blitz until combined to a thick paste
- Add the water and process again
- With the motor running, slowly add the olive oil and process until smooth
- Adjust seasoning to taste
- Spoon into a bowl and serve with toasted pitta or raw vegetable sticks.
Everyday Cooks Tips:Storage:
- Keep in a sealed conatiner in the fridge for 1-2 weeks
- Freeze for up to 3 months in a plastic box.